- 1 1/2 lbs ground beef
- 1 onion, medium chopped
- 1 bell pepper, chopped
- 1 (10 1/2 ounce) cans beef consomme soup or 1 (10 1/2 ounce) cans fiesta chili beef soup
- 1 (10 1/2 ounce) cans water
- 1 (10 1/2 ounce) cans cheddar cheese soup
- 1 (10 1/2 ounce) cans water
- 1 (15 ounce) cans pinto beans
- 1 (15 ounce) cans whole kernel corn, drained
- Brown together ground meat, onion and bell pepper. Drain off excess liquid.
- Then add remaining ingredients and stir well.
- Simmer one hour - stirring occasionally to prevent sticking or scorching.
- Good with corn bread on a winter night.
- 2 cups water
- 1 cup quick-cooking oats
- 3 tablespoons butter or 3 tablespoons margarine, canola oil or 3 tablespoons applesauce
- 4 1/2 teaspoons yeast
- 1/2 cup water
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/3 cup packed brown sugar
- Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
- Boil, stirring constantly, 1 minute.
- Remove from heat; let cool to 110 degrees.
- Stir together yeast, ½ cup warm water, and 1 T.
- sugar in a 2-cup measuring cup; let stand 5 minutes.
- Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
- Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
- Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
- Place evenly into 2 lightly greased round cake pans.
- Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
- Bake at 375 for 15 minutes or until golden brown.
- Makes 16 rolls.
- 1/2 acorn squash ( steamed, seeded, cooled and peeled)
- 2/3 cup pumpkin ( unsweetened)
- 1 golden delicious apple, unpeeled and cored
- 2 raw carrots, chopped ( do not peel)
- 1 cup low-fat vanilla yogurt
- 2/3 cup apple juice ( unsweetened)
- 2 tablespoons pumpkin pie spice ( or your own combination of cinnamon, nutmeg, allspice and ginger)
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- Chop up steamed squash into cubes
- (To steam the squash quickly, cut the acorn squash in half. Remove seeds. Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN. Add about 1 inch of water to dish. Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch).
- Add squash, carrot chunks, apple juice and apple to blender/smoothie maker. Completely puree to a smooth creamy texture.
- Add pumpkin, yogurt, spices, honey and brown sugar to mixture. Blend until smooth.
- Serve with a little whipped topping chilled in a glass, or serve hot as a "pumpkin soup".
- 1 cup long-grain rice
- 2 cans beef consomme
- 1 small onion, chopped
- 1 (4 ounce) cans sliced mushrooms, undrained
- 1/2 cup butter, cut into pieces
- Thoroughly combine all ingredients in a covered casserole.
- Cover and bake 45 minutes at 350 degrees F.
- Remove cover and bake another 15 minutes.
- Fluff with a fork before serving.
Read more: http://www.food.com/recipe/oven-rice-27677
- 1 tablespoon oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick
- 1/2 teaspoon ground cumin
- 1 cup chicken broth, low sodium or regular
- 1 teaspoon red wine vinegar
- 1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa
- 1 (10 ounce) packages frozen corn, thawed
- 1 cup instant rice
- Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
- Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.